Braised Chicken With Bacon Clay Pot
Serving Size : 4
Ingredients for prepare Braised Chicken With Bacon Clay Pot
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | chicken |
| 4 | strips | bacon |
| 1 | | onion - finely chopped |
| 1 | clove | garlic - finely chopped |
| 1 | cup | chicken broth |
| 1/2 | teaspoon | salt |
freshly ground black pepper
braised chicken with bacon clay pot |
| 1 | tablespoon | cornstarch dissolved in |
| 2 | tablespoons | cold water |
| 2 | tablespoons | finely chopped parsley - or chives |
recipe Braised Chicken With Bacon Clay Pot
Last weekend I finally managed to find good romertopf. A
poultry equipment
big one++ big enough for a small turkey! And am I glad.
poultry waterer
This is a neat way to cook. I fixed the following recipe and it came out great.
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I fudged it a bit++added a couple of quartered taters, three cut up carrots and a
Braised Chicken With Bacon Clay Pot
couple of cut up celery stalks. Everything came out cooked to perfection. After getting it, I went to the
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bookshelf and rummaged around for possible recipes and came across a book I'd forgotten I even had. These
backyard poultry
recipes are from it. This recipe is the only one I've actually fixed, but if the
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rest are as good, I'll be impressed. I had expected the chicken to
poultry pluckers
have a soft, steamed skin, but the parts that were above the liquid were
types of poultry
nicely browned. Here are some chicken ones, one for osso bucco and one for a New
poultry post-mortem inspection
England boiled dinner that looks outrageous. In the book, Chalmers says that nearly any recipe can be adapted to the
caponize poultry
clay pot cookers by adding a hundred degrees to the listed temperature and adding half an hour to the
backyard poultry
cooking time. Soak the clay pot in cold water for 10 minutes.
poultry equipment
Truss the chicken securely and sit it in the pot, breast side up. Cut the bacon into small pieces and
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fry until crisp. Drain the bacon and scatter it over the chicken breast.
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Add the onion, garlic, chicken broth, salt and pepper. Cover the pot and place it in a
poultry waterer
cold oven. Adjust the heat to 450F and cook for 1 1/2 hours.
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Drain the juices into a small saucepan. Bring to boiling point and stir in
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the cornstarch dissolved in cold water. Add the chives or parsley to the sauce and pour it over
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the chicken. The chicken will be so utterly tender you will not have any difficulty carving
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it right out of the pot. Serve with rice or noodles and a tomato
Braised Chicken With Bacon Clay Pot
salad. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.
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